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Background. Plant origin food ingredients are the main source of very potent antioxidants. Tocopherols, the main oilseeds natural antioxidants are very potent and when implemented into celi membranes are able to scavenge large number of free radicals. Among plant antioxidants are mainly phenolics, large and diversified group of Chemical compounds with different radical scavenging potential. Material and methods. Defatted flaxseed meals were extracted with pure alcohols and its mixture with water. Acquired extracts were analysed for the content of phenolics and flavonoids using colorimetric procedures. Antioxidative capacity was assessed by utilizing: DPPH stable free radicals; inhibition of linoleic acid oxidation and reducing power of components. Results. Investigation was conducted on two different batches of flaxseed, assessing antioxidant capacity of compounds extracted with different polarity solvents and extracts were tested for antioxidant activity with different methods. The highest yield of extraction was achieved with 80% methanol but the extract did not contain the highest amount of phenolics and flavonoids. When 80% ethanol was used for extraction the highest amount of flavonoids was detected and also the best antioxidant capacity. Conclusions. The results clearly showed that utilization of polar solvent enable extraction of significant amounts of phenolics and flavonoids. Those components were the most potent antioxidants present in these extracts. Content of these compounds correlated well with results from applied methods for antioxidant assessment.
Background. The present work was designed to appraise how different extraction solvents and techniques affect the extractability of antioxidant and antimicrobial components from Lantana camara (L. camara) flowers. Material and methods. Four extraction solvents including 100% methanol, 80% methanol, 100% ethanol and 80% ethanol coupled with three extraction techniques namely stirring, microwave-assisted stirring and ultrasonic-assisted stirring employed to isolate extractable components from the flowers of L. camara. The extracts produced were evaluated for their antioxidant and antimicrobial attributes. Results and discussion. The yield of extractable components varied over a wide range 4.87-30.00% in relation to extraction solvent and techniąues. The extracts produced contained considerable amounts of total phenolics (8.28-52.34 mg GAE/100 g DW) and total flavonoids (1.24-7.88 mg CE/100 g DW). Furthermore, a promising antioxidant activity in terms of DPPHO scavenging, inhibition of linoleic acid peroxidation and reducing power, as well as antimicrobial potential of the extracts were recorded against the selected bacterial and fungal strains. Conclusions. It was concluded that both extraction solvent and techniques employed affected the antioxidant and antimicrobial attributes of the extracts from L. camara flowers. With few exceptions, overall methanolic extracts produced by ultrasonic-assisted stirring offered superior activities followed by the microwave-assisted stirring and then stirring. The results advocate the use of appropriate extraction strategies to recover potent antioxidant and antimicrobial agents from the flowers of L. camara for nutraceutical and therapeutic uses.
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